Recipe: Ash Reshteh

I’d never heard of this soup before making it but it’s apparently very popular in Iran. I can’t say my version of it is particularly authentic or even if it got the spirit since I’ve never had it before but I can say that it was out of this world delicious. I had to use egg pasta and yogurt in place of the standard reshteh and kashk which probably completely the changes the dish but even if you can’t find those the substitutes still make a great tasting dish.

Ash Reshteh

AuthorMabDifficultyBeginner

Yields8 Servings
Prep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs

Ingredients
 200 g cooked chickpeas
 200 g red beans
 60 g frozen spinach
 100 g fresh cilantro, roughly chopped
 25 g fresh dill, chopped
 25 g chives, chopped
 20 mint leaves, chopped
 4 tbsp olive oil
 2 onions, finely chopped
 2 cloves garlic, minced
 200 g dry lentils
 250 g reshteh (or dry fettuccine if you can't get reshteh)
 75 g yogurt

Directions
1

To cook, set a stockpot over medium heat and add 4 tablespoons oil and when hot, add the chopped onion and a generous pinch of salt. Cook until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook until fragrant, about one minute.

2

Add chickpeas, beans, lentils, turmeric and 1 teaspoon pepper to the pot stirring to coat with the oil then add the spinach and herbs, along with stock or water and bring to a boil, then reduce the heat to simmer the soup for 30-40 minutes, stirring regularly.

3

Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Reduce heat until the soup is just simmering and allow to cook until noodles are soft about 20 minutes.

4

Serve with yogurt as garnish.

Ingredients

Ingredients
 200 g cooked chickpeas
 200 g red beans
 60 g frozen spinach
 100 g fresh cilantro, roughly chopped
 25 g fresh dill, chopped
 25 g chives, chopped
 20 mint leaves, chopped
 4 tbsp olive oil
 2 onions, finely chopped
 2 cloves garlic, minced
 200 g dry lentils
 250 g reshteh (or dry fettuccine if you can't get reshteh)
 75 g yogurt

Directions

Directions
1

To cook, set a stockpot over medium heat and add 4 tablespoons oil and when hot, add the chopped onion and a generous pinch of salt. Cook until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook until fragrant, about one minute.

2

Add chickpeas, beans, lentils, turmeric and 1 teaspoon pepper to the pot stirring to coat with the oil then add the spinach and herbs, along with stock or water and bring to a boil, then reduce the heat to simmer the soup for 30-40 minutes, stirring regularly.

3

Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Reduce heat until the soup is just simmering and allow to cook until noodles are soft about 20 minutes.

4

Serve with yogurt as garnish.

Ash Reshteh

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